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Functional Food Formulation using Bacteriocinogenic Phytate Degrading Lactic Acid Bacteria

Chandrakanth, N. (2009) Functional Food Formulation using Bacteriocinogenic Phytate Degrading Lactic Acid Bacteria. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: 26 cultures isolated from different sources were selected for bacteriocin producing and phytate degrading LAB. The bacteriocin producing ability was evaluated by agar well assay. It has been found that among all the 26 isolates 13 isolates showed positive results against the indicator organism Listeria murrayi (Table 5.1). When culture filtrates of ACr4, Cb1, PAC, K7, and Cu5 were treated with trypsin and subjected for bacteriocin activity, no zone of inhibition was observed which indicate the proteinaceous nature of the antimicrobial compound, which was inactivated when treated with trypsin. The culture filtrates from other isolates such as, BE, 7, 8, 9 10, 19, and 14 and 23 retained the antimicrobial activity against the indicator organism even after treatment with trypsin, which reveals the non-proteinaceous nature of antimicrobial compound. As a first step for screening LAB for phytate degradation, the plate assay for phytase activity was carried out using sodium phytate as a modified source of phosphate in MRS medium. Clear zone was formed around the regions where cells of ACr4, Cbl, 7, 8, 9 and 14 were spotted, indicating the complete utilization of phytate as a phosphate source by the activity of phytase produced by the respective cells. The mentioned above six isolates showing positive phytase activity were selected to further evaluate their phytate degrading ability in the culture medium and two food systems such as MFSC and soymilk.
Uncontrolled Keywords: Phytate degradation; LAB; fermented soymilk; bacteriocin producing LAB
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2010 05:02
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.com/id/eprint/9418

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